Type what you have

Ingredients

• ✓ kosher salt
• powdered sugar
• butter
• peanut butter
• vanilla extract

Instructions

1. 1 Sift sugar through a fine-mesh strainer into a large bowl.
2. 2 Heat butter and peanut butter in a saucepan over medium heat. Whisk to combine and cook until bubbles appear on the edges, 3 to 5 minutes. Stir in salt and vanilla extract. Pour over powdered sugar in the bowl. Mix together using a spatula until smooth.
3. 3 Spread mixture into an 8x8-inch baking pan lined with plastic wrap. Wrap fully and refrigerate until firm enough to cut but not too hard, 1 to 3 hours.
4. 4 Unwrap fudge and cut into small cubes. Let warm up on the counter before cutting if needed.

By John Mitzewich

Ingredients

• ✓ kosher salt
• butter
• brown sugar
• all-purpose flour
• coarse sugar
• sea salt

Instructions

1. 1 Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
2. 2 Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
4. 4 Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
5. 5 Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
6. 6 Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

By Diamond Crystal Salt

Ingredients

• ✓ kosher salt
• mango
• heavy cream
• brown sugar
• corn syrup
• rum

Instructions

1. 1 Combine mangoes, heavy cream, brown sugar, and corn syrup in a blender or the bowl of a food processor; blend on high for 30 seconds.
2. 2 Transfer mango mixture to an airtight container; stir in spiced rum and salt. Refrigerate, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Soup Loving Nicole

Ingredients

• ✓ kosher salt
• all-purpose flour
• unsweetened chocolate
• butter
• sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
2. 2 Mix flour and salt together in a bowl; set aside.
3. 3 Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
4. 4 Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
5. 5 Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
6. 6 Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

By John Mitzewich

Ingredients

• ✓ kosher salt
• egg yolk
• white sugar
• heavy cream
• vanilla extract
• milk
• sea salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Place 6 (6-ounce) ramekins in a baking dish.
2. 2 Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl the pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
3. 3 Stir in kosher salt, vanilla, and cold milk; mix well.
4. 4 Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel-milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel-milk mixture to the yolks, whisking until thoroughly blended.
5. 5 Divide the custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
6. 6 Bake in the preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
7. 7 Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
8. 8 Serve topped with a pinch of light, flaky sea salt.

By John Mitzewich

Ingredients

• ✓ kosher salt
• butter
• granulated sugar
• egg
• vanilla extract
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Combine butter and sugar in a stand mixer and beat with the paddle attachment on medium speed until light and fluffy, about 3 minutes, stopping to scrape down sides of the mixing bowl once or twice. Add egg, vanilla, and salt; beat until well-incorporated, about 30 seconds. Reduce mixer speed to low and gradually add flour, beating on low until just combined, about 1 minute.
2. 2 Divide dough in half, and flatten each half into a 1/2-inch-thick disk. (Disks will be about 12.5 oz. each.) Wrap each disk in plastic wrap, and chill until firm, at least 30 minutes or up to 2 days.
3. 3 Line two baking sheets with parchment paper; set aside.
4. 4 Working with one disk at a time, roll dough on a lightly floured surface to 1/4-inch thickness. If desired, prick the dough with a docking tool or run over the dough with an embossed rolling pin to create a decorative texture. If you do not have a docking or decorating tool, use a meat mallet to emboss the dough: apply the mallet textured-side down and lightly tap the center of the smooth side with the heel of your hand, and repeat, being sure to line up decorative scores.
5. 5 Cut out rounds with a 2-inch round cutter. Place rounds 1-inch apart on the prepared baking sheets. Repeat with second dough disk, then gather all dough scraps and discard.
6. 6 Using a 1/2-inch cutter or piping tip, cut out and remove the center of each dough round to create a donut shape. Reserve any extra dough for another use. Chill cut-out cookies until firm, about 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake cookies, one sheet at a time, in the preheated oven until edges begin to brown, about 12 minutes. Cool cookies on the baking sheet for 10 minutes. Transfer cookies to a wire rack, and cool completely, about 30 minutes. Repeat with second baking sheet.
9. 9 Place chocolate in a medium microwave-safe bowl. Microwave on HIGH until melted, about 2 minutes, stopping to stir every 30 seconds. Transfer 1/4 cup of the chocolate to a piping bag and cut a 1/8-inch hole at the end. Place wire rack over a parchment lined baking sheet.
10. 10 Pipe four stripes across the top of each cookie. Dip the base of each cookie into the bowl of melted chocolate, scraping the excess off on the side of the bowl. Place chocolate-side down on a clean parchment-lined baking sheet. Chill until chocolate is set, about 10 minutes.
11. 11 Store cookies in an airtight container in the refrigerator for up to 4 days.

By Nicole Hopper

Ingredients

• ✓ kosher salt
• all-purpose flour
• butter
• ice water
• egg yolk
• sugar
• lemon juice
• butter
• lemon zest

Instructions

1. 1 Make shells: Mix together flour, butter, and salt in the bowl of an electric stand mixer and beat until dough becomes crumbly; alternatively, use a pastry blender. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
3. 3 Roll out chilled dough on a cutting board and cut into 12 (3-inch) circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
4. 4 Make filling: Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Transfer to a bowl, and set aside to cool, 15 to 20 minutes. Pour filling into dough cups.
5. 5 Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool before serving, 20 to 30 minutes.

By DublinMom

Ingredients

• ✓ kosher salt
• all-purpose flour
• sugar
• baking powder
• butter
• egg
• egg yolk
• milk
• vanilla extract

Instructions

1. 1 Whisk together flour, sugar, baking powder, and salt in a large bowl until combined. Grate in cold butter; stir mixture together until it resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.
2. 2 Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.
4. 4 Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed. Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.
5. 5 Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan for 2 minutes, then transfer cookies to a wire rack to cool completely, about 15 minutes. Repeat with the remaining tray. Store cookies in an airtight container at room temperature for up to 1 week.

By thymeforpineapple

Ingredients

• ✓ kosher salt
• pastry
• pumpkin
• evaporated milk
• egg
• natural sweetener
• natural sweetener
• vanilla
• pumpkin pie spice
• whipped topping

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.
3. 3 Ease pastry into pan; flute and trim edge.
4. 4 Mix pumpkin, evaporated milk, and eggs on medium speed until well blended; add additional ingredients; mix well.
5. 5 Pour mixture into prepared pastry shell.
6. 6 Bake for 35 to 40 minutes or until knife inserted into center comes out clean.
7. 7 Cool on wire rack.
8. 8 Top with whipped topping, if desired.

By TruviaR

Ingredients

• ✓ kosher salt
• butter
• white sugar
• brown sugar
• peanut butter
• baking powder
• baking soda
• egg
• all-purpose flour

Instructions

1. 1 Beat together butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth. Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute. Slowly mix in flour with the mixer on low speed. Scrape down the sides of the bowl and beater. Continue mixing until dough comes together, about 30 seconds.
2. 2 Form dough into a ball, cover with plastic wrap, and refrigerate for 2 to 3 hours.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
4. 4 Portion cookie dough into equal-sized balls and place on the prepared baking sheet. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
5. 5 Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheet briefly before transferring to a wire rack to cool completely.

By John Mitzewich

Ingredients

• ✓ kosher salt
• butter
• sugar
• vanilla extract
• egg white
• flour
• lime zest
• matcha powder
• lemon zest
• turmeric
• coarse sugar

Instructions

1. 1 Stir together butter, sugar, vanilla, and salt in a large bowl. Mix with an electric mixer at low speed until ingredients start to combine, about 30 seconds. Continue beating at medium speed until mixture is fluffy, light in color, and clings to sides of the bowl. Scrape down sides of bowl.
2. 2 Add egg white and mix until well incorporated. Add flour and continue mixing at low speed until most of the flour is incorporated, about 30 seconds. Increase speed to medium until dough comes together.
3. 3 Divide dough into 2 bowls. Mix lime zest and matcha powder into 1 dough portion for the green dough, and lemon zest and turmeric to other dough portion for yellow dough.
4. 4 Gather dough portions into individual balls and wrap in plastic wrap. Chill until easy to handle, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
6. 6 Divide each dough portion into 16 pieces. Roll each piece into a 5-inch rope. Twist a green and yellow rope together, then coil into a spiral, tucking ends under and pressing to seal. Transfer to the prepared baking sheet. Repeat rolling, twisting, and spiraling with remaining dough. Arrange cookies on the baking sheet, spacing them about 1 inch apart. Sprinkle cookies with sparkling sugar.
7. 7 Bake until cookies are lightly browned around the edges, about 10 minutes. Cool on the baking sheets 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.

By Irvin Lin

Ingredients

• ✓ kosher salt
• butter
• brown sugar
• corn syrup
• vanilla extract
• bourbon whiskey
• egg
• pecan
• butter
• croissant

Instructions

1. 1 Gather all ingredients.
2. 2 Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
3. 3 Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
5. 5 Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
6. 6 Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
7. 7 Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
8. 8 Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

By John Mitzewich

Ingredients

• ✓ kosher salt
• pistachio
• white sugar
• all-purpose flour
• ginger
• butter
• ricotta cheese
• cream cheese
• meyer lemon zest
• lemon juice
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
2. 2 Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
3. 3 Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
5. 5 Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
6. 6 Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
7. 7 Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting. Recipe developed by Liv Dansky

By Diana Moutsopoulos

Ingredients

• ✓ kosher salt
• white sugar
• canola oil
• molasses
• egg
• all-purpose flour
• baking soda
• ground ginger
• cinnamon
• white chocolate chip
• crystallized ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream 2 cups sugar, oil, molasses, and salt together in a bowl. Add eggs, one egg at a time, until combined.
3. 3 Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
4. 4 Roll dough into 1-inch balls, then roll the balls in remaining sugar.
5. 5 Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
6. 6 Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

By Duff Goldman

Ingredients

• ✓ kosher salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• peanut butter
• baking soda
• all-purpose flour
• semi-sweet chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
2. 2 Beat butter and both sugars in a bowl with an electric mixer until creamy. Add egg and vanilla; mix until well combined. Mix in peanut butter, baking soda, and salt until fully incorporated. Mix in flour, then stir in chocolate chips.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets; flatten slightly with a fork.
4. 4 Bake in the preheated oven until just starting to turn golden brown on the edges, 5 to 6 minutes; don't overcook. Cool on the cookie sheets for 5 to 10 minutes, then transfer to a wire rack to finish cooling.

By Barb Gurley

Ingredients

• ✓ kosher salt
• strawberry
• lemon
• white sugar
• cornstarch
• rolled oat
• all-purpose flour
• whole wheat flour
• brown sugar
• ginger
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x12-inch baking dish.
2. 2 Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.
3. 3 Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.
4. 4 Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.
5. 5 Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.
6. 6 Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.
7. 7 Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.

By John Mitzewich

Ingredients

• ✓ kosher salt
• butter
• powdered sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• cinnamon
• sanding sugar
• heavy cream
• semi-sweet chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Position racks in the upper and lower thirds of oven. Line 2 baking sheets with parchment paper.
2. 2 Beat butter and sugar at medium speed with an electric mixer until fluffy, about 4 minutes. Add egg and vanilla, beating until incorporated.
3. 3 Whisk together flour, cocoa, salt, and cinnamon in a medium bowl until combined. With mixer on low speed, gradually add flour mixture to butter mixture, beating until well combined, about 2 minutes.
4. 4 Roll dough into 1 1/4-inch balls, then roll balls in sanding sugar. Place on the prepared baking sheets, spacing 2 inches apart. Press the center of each ball with your thumb (about 1/2-inch deep and 1/2-inch wide).
5. 5 Bake in preheated oven in upper and lower thirds, 2 baking sheets at a time, rotating top to bottom and bottom to top halfway through, until cookies are set and almost firm, 8 to 10 minutes.
6. 6 Let cool on baking sheets, about 15 minutes. When cool, press the center of each ball with your thumb again—the indentations will have puffed in the oven.
7. 7 Heat cream in a small microwavable bowl on HIGH until just steaming, about 45 seconds. Remove from the heat, and add chopped chocolate. Let the mixture sit, undisturbed, for 2 minutes. Stir until melted and smooth. Let cool until slightly thickened, about 5 minutes. Place about 1 teaspoon filling in the center of each cookie. Slide the cookies into the refrigerator for about 10 minutes to set the filling. The cookies will keep for about 5 days in an airtight container at room temperature.

By Anna Theoktisto

Ingredients

• ✓ kosher salt
• butter
• white sugar
• egg
• all-purpose flour
• cornstarch
• baking powder
• milk
• dulce de leche
• heavy cream
• powdered sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Add sugar and beat until light and fluffy, scraping down the sides of bowl as needed, about 2 minutes.
3. 3 Add eggs, 1 at a time, beating until incorporated after each addition, about 30 seconds.
4. 4 Whisk together flour, cornstarch, baking powder, and salt in a medium bowl until combined.
5. 5 Add flour mixture to butter mixture in 3 additions, alternating alternately with the milk, starting and ending with the flour mixture, and beat until combined after each addition.
6. 6 Turn dough out onto a floured work surface and turn to coat dough. Knead dough 2 or 3 times.
7. 7 Divide dough into 5 equal pieces and shape each piece into a ball.
8. 8 Working with 1 ball at a time, roll dough into a 7-inch circle. Place dough circles on 2 large rimmed baking sheets lined with parchment paper (I fit 3 circles on 1 sheet and 2 on the other). Chill dough circles, uncovered, for 1 hour.
9. 9 Preheat oven to 375 degrees F (190 degrees C). Prick each dough circle lightly with a fork.
10. 10 Bake in the preheated oven until browned on bottom and light browned around the edges, 15 to 18 minutes. (If baking in 2 batches, keep second batch refrigerated while first batch bakes.) Cool cake layers completely on a wire rack, about 30 minutes.
11. 11 Spoon dulce de leche into a medium bowl. Beat cream with an electric mixer on medium-high speed until stiff peaks form, about 6 minutes.
12. 12 Gently stir half of cream mixture into dulce de leche until combined. Gently fold remaining cream into dulce de leche mixture until combined.
13. 13 Spread 1/3 cup of the dulce de leche mixture onto 1 cake layer, spreading to edges. Place onto a serving platter with dulce de leche mixture facing up. Repeat process with the next 3 cake layers (this is easier to spread on cake layers before placing on platter). Spread remaining 2/3 cup dulce de leche mixture onto fifth cake layer and place on top.
14. 14 Let stand 1 hour. Dust top of cake with powdered sugar and serve. Cover any leftovers with plastic wrap and store in refrigerator up to 1 day.

By Pam Lolley

Ingredients

• ✓ kosher salt
• dark chocolate
• butter
• egg
• granulated sugar
• vanilla extract
• all-purpose flour
• cream cheese
• white sugar
• egg white
• vanilla extract

Instructions

1. 1 Gather all ingredients. Grease an 8x8 baking dish and line with parchment paper.
2. 2 Place chopped chocolate into a heatproof bowl. Melt butter in a sauce pan over medium heat and pour over chocolate. Let sit for 5 minutes until chocolate starts to melt. Mix well until chocolate has completely melted.
3. 3 Combine eggs and sugar in a bowl and mix with an electric mixer on high speed until light and pale yellow in color. Add vanilla extract and salt. Continue mixing on high for 1 minute.
4. 4 Transfer in chocolate-butter mixture and mix until well combined for 30 seconds. Fold in flour with a spatula until flour has disappeared. Set aside 2 teaspoons of brownie batter.
5. 5 Transfer remaining batter into the baking dish and distribute evenly. Smooth out the top with a spatula.
6. 6 For the cheesecake ghosts combine softened cream cheese, sugar, egg white, and vanilla extract in a bowl. Whisk until mixture is well combined.
7. 7 Set 9 tablespoons of cheesecake dollops onto the brownie batter in an even pattern. Spread out dollops into ghost-like shapes with a spoon and a bamboo skewer.
8. 8 Transfer reserved brownie batter into a small plastic bag, snip off one corner, and pipe 2 eyes and a mouth onto each cheesecake ghost. Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake brownies in the center of the oven until edges are lightly golden brown and the center is just set, 35 to 40 minutes. Because these are very fudgy, chewy style brownies, a toothpick will not come out clean, so that's not a reliable test for this recipe.
10. 10 Allow brownies to cool completely in the pan before transferring them to a plate and cutting them into squares.
11. 11 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ kosher salt
• granola
• all-purpose flour
• baking powder
• baking soda
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• cinnamon
• rolled oat

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat™) or parchment paper.
2. 2 Combine flour, salt, baking powder, and baking soda in a bowl and whisk for 30 seconds until dry ingredients are well combined.
3. 3 Combine butter, light brown sugar, and granulated sugar in a second bowl. Cream with an electric beater until mixture is light and fluffy. Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.
4. 4 Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.
5. 5 Fold in dry ingredients with a spatula just until flour disappears.
6. 6 Fold in granola and oats until well combined.
7. 7 Scoop out tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between the dough balls as they will spread out, about 8 per baking sheet.
8. 8 Bake on the center rack in the preheated oven until cookies are golden brown, 13 to 15 minutes. Remove from oven and allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack and cool completely. Repeat with remaining dough.
9. 9 Transfer to a wire rack and cool completely. Repeat with remaining dough.
10. 10 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ kosher salt
• egg
• egg yolk
• sugar
• brown sugar
• vanilla extract
• cinnamon
• lemon
• whole milk
• heavy cream
• sourdough bread
• butter
• blueberry

Instructions

1. 1 Gather all ingredients.
2. 2 Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine.
3. 3 Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
5. 5 Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces.
6. 6 Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
7. 7 Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
8. 8 Serve slightly warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ kosher salt
• semisweet chocolate chip
• bittersweet chocolate chip
• butter
• egg
• sugar
• orange blossom water
• orange zest
• vanilla bean paste
• all-purpose flour
• baking soda
• cranberry
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
2. 2 Place 1/2 cup mini semisweet chocolate chips, bittersweet chips, and butter in a large saucepan over low heat until melted.
3. 3 Off heat, whisk eggs into chocolate mixture until thoroughly combined and chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla bean paste. Stir in flour, baking soda, and 1 pinch kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
4. 4 Pour batter into the prepared pan; even out batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Immediately sprinkle tops with sea salt. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.

By LibrarianLaura

Ingredients

• ✓ kosher salt
• butter
• brown sugar
• vanilla extract
• egg
• rolled oat
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• cranberry
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
2. 2 Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
3. 3 Whisk rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg together in a separate bowl; gradually add oat mixture into the slowly running mixer, a 1/3 at a time. Mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
4. 4 Bake one batch at a time in the preheated oven just until the edges are brown, 15 to 18 minutes. Allow to cool briefly on baking sheets before removing to finish cooling on wire racks.

By KATSINTHEKITCHEN

Ingredients

• ✓ kosher salt
• all-purpose flour
• baking powder
• ginger
• cinnamon
• nutmeg
• cayenne pepper
• butter
• brown sugar
• molasses
• egg
• vanilla extract
• crystallized ginger
• white chocolate

Instructions

1. 1 Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
2. 2 Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
3. 3 Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
4. 4 Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
6. 6 Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
7. 7 Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
8. 8 Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
9. 9 Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
10. 10 Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
11. 11 Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
12. 12 Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• apple
• wild blueberry
• maple syrup
• cornstarch
• lemon
• cinnamon
• nutmeg
• maple syrup
• butter
• vanilla extract
• whole wheat flour
• baking powder
• baking soda
• apple cider

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast-iron skillet.
2. 2 Combine apples, blueberries, maple syrup, cornstarch, lemon juice, cinnamon, ½ teaspoon kosher salt, and nutmeg in a large bowl; toss to thoroughly combine. Pour into the prepared skillet.
3. 3 Stir maple syrup, melted butter, and vanilla extract together in a large bowl. Add flour, baking powder, baking soda, and ½ teaspoon kosher salt; stir until crumbly. Pour in cider; stir until just combined. Dollop batter over apple-berry mixture.
4. 4 Bake in the preheated oven until topping is cooked through and fruit is bubbly, about 45 minutes.

By Kim

Ingredients

• ✓ kosher salt
• all-purpose flour
• sugar
• butter
• water
• rhubarb
• white sugar
• cornstarch
• vanilla extract
• cardamom
• orange zest
• egg
• water
• turbinado sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the Crust: Whisk together flour, white sugar, and salt in a large bowl.
3. 3 Add butter; using your fingers or a pastry blender, work the butter into the flour mixture until butter pieces are no larger than a dime.
4. 4 Drizzle ice cold water over the flour and butter mixture. Gently combine until no dry spots remain and the mixture resembles a shaggy dough.
5. 5 Form the dough into a rectangular block and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet on the center rack of oven. Line a second baking sheet with parchment paper.
7. 7 Lightly dust a work surface with flour. Roll the dough into a large rectangle, about 12x16 inches, constantly turning and moving the dough to prevent sticking. Transfer the rolled dough to the lined baking sheet and chill for 15 minutes.
8. 8 Prepare the Filling: Halve rhubarb stalks lengthwise and cut into 8-inch pieces. Combine rhubarb pieces, white sugar, cornstarch, vanilla, cardamom, and orange zest in a large bowl; mix well. Let stand 5 minutes.
9. 9 Remove the dough from the fridge refrigerator. Place the rhubarb side-by-side in an even layer in the center of the dough, leaving a 2-inch border around the edges. Fold the edges towards the center of the galette (the edges will overlap with some of the filling). Pinch pleats corners firmly to seal.
10. 10 Whisk together the egg and tap water in a small bowl. Brush the dough with the egg wash and sprinkle with turbinado sugar. Refrigerate for 15 minutes.
11. 11 Remove baking sheet from oven; carefully slide the galette and parchment paper onto the preheated baking sheet in the oven.
12. 12 Bake in the preheated oven until the crust is golden and the rhubarb is softened, 30 to 40 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool for 15 minutes before serving. Serve warm with ice cream, if desired.

Ingredients

• ✓ kosher salt
• zucchini
• apple
• brown sugar
• egg
• olive oil
• vanilla extract
• whole wheat flour
• all-purpose flour
• cocoa powder
• baking soda
• baking powder
• semi-sweet chocolate
• pumpkin seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish; set aside.
2. 2 Combine zucchini, apple, brown sugar, eggs, olive oil, and vanilla extract in a bowl.
3. 3 Sift whole wheat flour, all-purpose flour, cocoa powder, baking soda, salt, and baking powder together into a separate bowl; gently stir into zucchini-apple mixture until fully incorporated. Transfer batter to the prepared baking dish; sprinkle chocolate chunks and pepitas over top.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 25 minutes. Cool before slicing.

By Oxbow Farm

Ingredients

• ✓ kosher salt
• blackberry jam
• blackberry
• white sugar
• cornstarch
• cooking spray
• oat
• flour
• brown sugar
• almond
• cinnamon
• baking soda
• salt
• butter

Instructions

1. 1 Combine blackberries, blackberry preserves, white sugar, cornstarch, and 1/8 teaspoon kosher salt in a small saucepan.
2. 2 Heat on medium-high heat, stirring constantly, until the mixture comes to a boil. Reduce heat to medium, and continue stirring, occasionally, 7 to 10 minutes, making sure the mixture doesn't stick to the bottom of the pan.
3. 3 When the mixture has thickened, remove from the heat and allow to cool.
4. 4 Preheat the oven to 350 degrees F (175 degrees C) and line an 8x 8-inch baking pan with a large piece of parchment paper, covering the bottom and coming up on 2 sides, to make a sling. Spray parchment paper and exposed sides of the pan with cooking spray.
5. 5 Combine oats, flour, light brown sugar, sliced almonds, cinnamon, soda, and salt in a bowl; stir until well mixed. Drizzle in melted butter, tossing and stirring the crumble ingredients until the flour and oats are incorporated.
6. 6 Spread out 2 cups of the crumble mixture onto the prepared pan, using finger tips or the bottom of a measuring cup to firmly flatten and smooth.
7. 7 Pre-bake in the preheated oven about 10 minutes. Remove from oven and allow to cool for 5 minutes.
8. 8 Pour filling over the crust, and sprinkle on remaining crumble mixture evenly over the top. Return the pan to the oven and bake until the top is lightly browned and the filling is bubbly, about 40 minutes.
9. 9 Cool completely in the pan, 1 to 2 hours.
10. 10 When the bars are cool, use the parchment to lift the them out of the pan. Cut into 9 servings, and serve at room temperature. Refrigerate any leftovers.

By Bibi

Ingredients

• ✓ kosher salt
• cooking spray
• rolled oat
• whole wheat flour
• coconut
• almond
• ginger
• maple syrup
• butter
• vanilla extract
• strawberry
• maple syrup
• cornstarch
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with enough parchment to have overhang on all sides. Lightly grease parchment with cooking spray.
2. 2 Stir together oats, whole wheat flour, coconut, almonds, ginger, and salt in a large bowl. Add 1/2 cup maple syrup, melted butter, and vanilla extract. Stir until mixture is thoroughly combined. Reserve 1 cup of the crust mixture to use as the topping. Press the rest of the crust mixture firmly and evenly into the bottom of the prepared pan.
3. 3 Combine strawberries, 3 tablespoons maple syrup, cornstarch, orange juice, and orange zest in a bowl. Toss to combine until there are no longer any dry lumps of cornstarch. Pour strawberry mixture evenly over the crust.
4. 4 Sprinkle reserved crust mixture over the strawberries and lightly press down into strawberry mixture.
5. 5 Bake in the preheated oven, until the top is golden brown and strawberries are bubbling, 45 to 50 minutes. Cool completely in pan. Remove from pan using parchment "handles" and slice into bars.

By Kim

Ingredients

• ✓ kosher salt
• almond
• all-purpose flour
• brown sugar
• ginger
• clove
• butter
• cranberry
• brown sugar
• orange liqueur
• salt
• butter
• egg
• egg yolk
• orange zest

Instructions

1. 1 To make the crust: Preheat the oven to 300 degrees F (150 degrees C). Spread almonds onto a rimmed baking sheet.
2. 2 Toast almonds in the preheated oven until fragrant and skins have cracked, about 15 minutes. Let cool, about 5 minutes.
3. 3 Combine almonds, flour, brown sugar, salt, ginger, and cloves in a food processor; pulse until mixture resembles coarse cornmeal, about 12 (1-second) pulses. Add softened butter and pulse until combined, about 5 (1-second) pulses.
4. 4 Press dough into a 10-inch tart pan, using about two thirds for the sides and one third for the bottom. Prick the bottom with a fork and freeze for at least 30 minutes, or up to 1 week.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake chilled crust in the preheated oven until lightly golden, about 15 minutes. Let cool completely, about 30 minutes.
7. 7 To make the curd: Combine cranberries, brown sugar, orange liqueur, and salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Simmer, stirring occasionally, until cranberries have burst and are very soft, about 10 minutes.
8. 8 Transfer to a blender and blend until smooth, about 30 seconds. Strain back into saucepan through a fine mesh strainer, pressing on solids in strainer. Whisk softened butter into cranberry liquid.
9. 9 Whisk eggs and egg yolks in a separate small bowl until lightened. Slowly whisk about 1 cup of the warm cranberry mixture into the eggs. Add egg-cranberry mixture to remaining cranberry mixture in saucepan, whisking constantly. Place saucepan back over medium-low and cook, whisking constantly, until bubbly and thickened, 5 to 10 minutes. Stir in orange zest. If using immediately, pour into a shallow dish and let cool slightly, about 10 minutes. If making ahead, cool to room temperature and then cover with plastic wrap pressed tightly to the curd's surface before refrigerating.
10. 10 Pour cooled cranberry curd into prebaked crust and smooth top with an offset spatula. Refrigerate until set, about 3 hours. Store at room temperature for up to 2 days. Recipe developed by Julia Levy

By Ita Mac Airt